Ingredients
Scale
- 1 can (15 oz) Pumpkin Puree (not pie filling)
- 3 large eggs
- 1 cup light brown sugar, packed
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups evaporated milk
- 1 pre-made deep-dish pie crust (unbaked)
- 1 cup heavy cream (for whipped topping)
- 2 tablespoons powdered sugar
- Optional: Pecan halves for garnish
Instructions
- Preheat your oven to 425°F (220°C). Place your pre-made pie crust into a 9-inch deep-dish pie plate. Crimp the edges decoratively using your fingers or a fork. Place the pie plate on a baking sheet to catch any potential spills and set it aside. In a small bowl, whisk the eggs lightly.
- In a large mixing bowl, combine the pumpkin puree, whisked eggs, and brown sugar. Stir until the mixture is smooth. Add the cinnamon, ginger, nutmeg, cloves, and salt. Gradually pour in the evaporated milk while whisking constantly. Continue mixing until the batter is completely smooth and the spices are evenly distributed.
- Carefully pour the pumpkin mixture into the prepared pie crust. Place the baking sheet into the oven. Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes. The pie is done when a knife inserted near the center comes out clean, though the center should still have a slight jiggle.
- Remove the pie from the oven and place it on a wire rack to cool completely. This usually takes about 2 to 3 hours. While the pie cools, whip the heavy cream and powdered sugar together until stiff peaks form. Once the pie is cool, slice it into 12 wedges. Top each slice with a generous dollop of whipped cream and a sprinkle of extra cinnamon or a pecan half before serving.
- Cook Time: 65 minutes